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Crispy Bang Bang Salmon Bites

Crispy Bang Bang Salmon Bites coated in sweet chili sauce on white plate with sesame seeds

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Cubes of fresh salmon seasoned and baked or air-fried until golden and crispy, then tossed in a creamy, sweet, and spicy bang bang sauce. Quick, easy, and packed with flavor.

Ingredients

Scale
  • 1 lb salmon, skinless and boneless, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup mayonnaise
  • 1 tbsp sweet chili sauce
  • 1 tsp sriracha or other hot sauce
  • 1 tsp honey or maple syrup
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil
  • Optional: sesame seeds and green onions for garnish

Instructions

  1. Preheat your oven to 400°F (200°C) or air fryer to 390°F (200°C). Line a baking sheet with parchment paper if using the oven.
  2. In a large bowl, add the salmon cubes, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss gently to coat the salmon evenly.
  3. Arrange the salmon cubes in a single layer on the prepared baking sheet or in the air fryer basket, making sure not to overcrowd them.
  4. Bake for 10-12 minutes or air fry for 8-10 minutes, flipping halfway through, until the salmon is cooked through and crispy with golden edges.
  5. While the salmon is cooking, prepare the bang bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil until smooth.
  6. Once the salmon is done, transfer it to a large bowl. Pour the bang bang sauce over the salmon and toss gently to coat each piece.
  7. Serve immediately, garnished with sesame seeds and green onions if desired.

Notes

  • Pat salmon cubes dry with paper towels before seasoning for extra crispiness.
  • You can use cod or halibut in place of salmon for a different flavor profile.
  • Adjust sriracha amount to control spice level. Start with less if sensitive to heat.
  • For warmer sauce, gently heat in a small saucepan over low heat before tossing with salmon.

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